With the weather starting to cool down, soup season is coming. From chicken soup to tomato soup, there are dozens of delicious recipes to try. Instead of searching high and low for inspiration, try one of these recipes. We’ve included something for all tastes.
Creamy Chicken With Wild Rice
This recipe is a perfect choice if you want something hearty and comforting.
Start by seasoning chicken with salt and pepper, then put olive oil in an Instant Pot and add chicken. Cook the chicken in batches. This should take about three minutes per side. After cooking each piece, put it on a plate.
After taking the chicken out of the pot, put in sage, thyme, rosemary, onion, garlic, carrots, and celery. Stir it for a minute, then add some wine and keep stirring. Now, cook it for about two minutes. Next, add broth, water, and rice. Stir it before re-adding the chicken, along with its juices and a bay leaf.
Use the Instant Pot for cooking it on high pressure for 25 minutes. Release the steam before opening. Then, shred the chicken. On the side, mash flour and butter to make a paste. Put the chicken back in the pot and add the butter and flour paste to the pot, plus kale. Set your pot to sauté and cook for two minutes. Now, add some half and half and let it simmer before turning it off.
Consider this Tex-Mex soup for delicious enchilada flavor in soup form.
Start by sautéing onion and garlic with oil in a large saucepot. Then, add some chicken breasts, chicken broth, enchilada sauce, and cumin. Next, let the contents boil, and then drop it to a simmer. Leave it 15 to 20 minutes, so the chicken cooks. Afterward, take the chicken out so you can shred or chop it on a cutting board. Add salsa, black beans, and corn to your soup and re-add the chicken. Stir the soup and add some salt and pepper.
Finish off the soup with sour cream, shredded cheese, cilantro, tortilla chips, chopped avocado, and chopped scallions.
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French Onion Potato Soup
Love French onion soup? Then you’ll love this heartier version with potatoes.
First, melt butter in a Dutch oven or a pot. Add thyme, onion, salt, and pepper, and then cook this for about 10 or 15 minutes. Next, add wine, garlic, and bay leaf. Cook it for about a minute or until the wine mostly evaporates.
Now, add the potatoes and chicken broth, plus a bit more salt and pepper. Cook the contents for another 10 to 15 minutes, and then take out the bay leaf. Puree your soup until it is nice and smooth. Then, add some heavy cream and a bit more butter.
Next, it’s time to use your broiler. Put the soup in ramekins for individual servings. Then, put gruyere on the soup (and some bread). Broil it for two or three minutes. You’ll have bubbly, slightly browning cheese.